I know right? I’d never thought about it before AND with Peanut Butter!

To be honest I’m not a peanut butter fan – on it’s own – but OMG it’s so good in cakes and even better in this recipe, lathered with chocolate.

This recipe is so simple which I found, however I have put my own twist to it which means it’s got minimal ingredients and ingredients you can find (which I love!) and no baking….so it’s raw, delicious and easy!

Have a go and let me know what you think.

What you’ll need:

1 and 1/2 cups of plain flour

1/2 cup + 2 Tbsp. golden syrup

2 and 1/2 Tbsp.sunflower oil

5 Tbsp. peanut butter

1 tsp vanilla essence

3/4 cup vegan dark chocolate

For the topping:

1 cup vegan dark chocolate

2 Tbsp. peannut butter

1/2 Tbsp. vegan margarine

What to do:

Put the plain flour in a bowl and set aside.

Mix the golden syrup, sunflower oil, peanut butter, and vanilla in a bowl.

Put your wet ingredients into your dry ingredients, and mix it all up. Add your chocolate and give it a good old mix – it should turn into a dough like mixture (funnily enough!)

Line a 8″ square pan with baking paper. Press your dough into the pan, and flatten with your hands. The put into the freezer for 20 minutes (don’t forget it like I usually do!)

To make the topping:

Melt your chocolate, peanut butter, and vegan margarine in a microwave-safe bowl in 30-second intervals or in a pan but only on a low heat and mix to combine.

Then carefully pour your chocolate over your cookie dough, and place in the fridge to set (shouldn’t take more than an hour)

Cut into squares, and store in an air tight container in the fridge (if it’s a little warm outside).

If you’ve ever tried Bread Pudding, you’ll understand why it’s a real comfort food. It’s a real stodgy, heart warming cake that can either be devoured with a nice warm cuppa or topped with vegan custard and warmed slightly as an after dinner desert.

I honestly didn’t think I’d ever get to make it since turning vegan, as beef suet was used in it’s making in days gone by and even before I’d made the cruelty free change it wasn’t something I thought I could get right!

Yet here I am making it perfectly, and you can too cos it’s so easy!

P.S my mum loves this recipe and she’s one of my worst critics! (in a good way I mean!)

This easy to make Creamy Coconut Lentil Curry takes less than an hour to make (mostly hands off time) and is packed full of delicious Indian flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. Make extras any you’ll have a giant smile on your face at lunch the next day.

Next mixed together the coconut oil and brown sugar, until it’s nice and creamy. Add the almond milk and vanilla – it’ll be pretty runny but don’t worry that’s how it’s supposed to be.

Next in a separate bowl mix your bicarb of soda, baking powder and salt and then combine all together into the one bowl. You’ll find the ingredients lumpy, but don’t worry, just fold in the chunky chocolate until it’s all mixed in together.

Next you’ll need to use a dessert spoon and lump the mixture onto some greased proof paper on a baking tray. Don’t worry about flattening them out as the heat will do that for you – just make sure they aren’t too close together.

Then pop them into the oven and bake for about 8-10 minutes (please do keep an eye on them) once they start to harden round the edges and don’t leave in imprint if you touch the top – they are done. You don’t want them too hard.

I’ve been re-creating lots of vegan cakes recently but nothing as colourful as these flapjacks.

My theory on why they are so lovely, is because they are really really good for you because they are Raw! No sugar (other than natural sugar from the fruit), which most of my cakes have and lots of flavor and so easy to make.

As part of Paula’s Vegan Bakery, I want to create good old fashioned cakes but I also want to re-create such cakes but of the raw variety too. Raw is just as tasty!

Using a blender, blend the raisins and coconut oil until a smooth paste forms. Once done mix the paste with the rest of the ingredients until they are all combined. Then press into a lined shallow tin and then put into the fridge for around an hour. It’ll firm up and voila your flapjacks will be ready to eat and share 🙂